Very informative video. I'm thinking of buying a freeze drier. Last hurricane we were out of power for weeks and got bored eating canned and dry foods. Any one of those steaks, even your least favorite, would have been a godsend! Thank you sir!
Thank you for the great video! The oil-less pumps are really expensive and they mislead you to believe there is no maintenance. Wrong! the seals need to be replaced regularly by the factory at about $250 a pop. The HR premium pump is actually more cost effective and works great. Look up the videos comparing the two types of pumps.
very informative, great information, thank you.. you answered all my questions in this one video... much appreciation !! just a heads up , i think you may have exposed your cooked steak to water that may have been contaminated with the raw steaks...
As an Alaskan who spends an inordinate amount of time in the wilderness, as well as a guy with a keen interest in freeze-drying possibilities,this answered all of my questions. Fantastic job Greg! What a great video.
Loved the video, though it reminds me of how spoiled we are, though I usually only eat steak less than 3 times a month, in a survival situation, these steaks would trade for a box of 50 rounds of 9mm. (worth it)
i heard using beetroot juice when rehydrating doesn't effect the taste but impress color dramatically making it more appealing to the eye. love the video. I've been dreaming about a harvest right for years. maybe one day i will get one. Thank you
OK. So if I am understanding the results correctly, the steaks that are cooked before they are freeze dried turned out better. I have a theory. My theory is when you freeze dry it and remove the moisture, you flatten out the elastic molecules in the raw steaks and then you ultimately end up setting them in that flattened shape (kinda like ironing them shut). They are then like compressed insulation in the attic...which does no good because you can't "fluff it back up." In the same way, the steaks won't hold as much water when you rehydrate (at least like we are used to). That's why the texture and mouth feel didn't seem right. In contrast, when you cook first, you the molecules lose their elasticity and flexibility. So who you freeze dry, they stay in a more open, non elastic position like a deflated ballon...or grandma's under arms. (Also, I'm sorry you can't unsee mental image now). Because they are freeze dried in that already open, non-elastic position instead of set in a contracted position, there is room for them to rehydrate and hold water presenting a texture and mouth feel in a fashion we are familiar with. So there it is. My head hurts...and I need to go call my grandma. ;-) How were the bananas?
That's not a bad theory....I wonder if you were to rehydrate the steaks in jar filled with water and put under a vacuum, if that might help to some degree.....again, theory, but it might help.
6 ปีที่แล้ว +3
Thanks for this upload. We all can learn from this experiment without actually going throughout the process itself. I like that last part about requests of freeze-drying and "keep it serious" remarks. Hope another burger video is on the way.
@@BallisticBBQ basic question but can potentially have huge impact: ever rehydrate with something other than water? Wines, worscheshire, beet juice, fatty beef broths? Homogenized clarified butter and broth mixture?
I just want to say that I appreciate your videos. I watch them daily and I really enjoy your burger videos. I've tried some of your techniques and my grilling skills have increased. My fiance thanks you. Haha
We have a freeze dryer as well. We use it to freeze dry pasta dishes, rice dishes, and our garden. Leftover meals work really really well. Also, we have freeze dried pulled pork, bbq chicken, turkey, ham, etc. etc. It has all turned out fantastic. You are right, thinner cuts do much better. Have been very pleased. Want to see more of this.
Hey Greg. That was very interesting. Glad someone is going experimental test on this type subject. You know the SHTF people are listening. Good to know. Thanks-Phil
I just purchased the large harvest right freeze drier and the no oil pump have a bit of a lead time before it arrives. Was going to run this same experiment… now I don’t have to. Thanks! Read a great quote “the distance between order and anarchy is 2 meals”. It will be nice to have a supply of meals ready to go. We tend to cook as if the 3 kids are still living at home
Learn something new everyday. Never seen that done before! I would have thought the sou vide steak would have been the best also. I have never given this a thought until this video haha! Interesting how as it sits out it begins to look more natural. Great video Ballistic BBQ!
Can you freeze dry a raw steak, then marinate it to rehydrate, then cook? Might have too much flavor and seasoning soaked in the meat but I'd like to see.
Awesome video, thanks! I am going to search your videos, but if do more on the FD steaks, really perfecting what you have got going here so far in terms of thickness and technique, that would be great.
Nice video Greg, the crosscut is interesting but for me it is all about the taste. My request would be to see how brisket looks after freeze drying. I always have a ton of it left over for just me and my family. I am curious if the smokey flavor would hold through after the dehydration process. Thanks again.
Hi Greg, I own a large Harvestright FDer, and have been freeze drying for almost a year. During my research I found out that one should never mix raw meats / eggs with cooked foods in the freeze dryer. The freeze dryer will not kill pathogens, and due to the sublimation process that occurs during the freeze drying process you can contaminate the cooked food with salmonella, e.coli, etc. Just an FYI.... Great video otherwise!
@@user-bv1ss5nj9b My wife and I eat Keto so we aren't interested in the carbs either. We can't get excited about what most preppers are storing. We hope to have a Harvest Right in the next three months. So far, thinner cuts of meat (jerkey) is what we we have in mind, storing for a SHTF situation. We live in Panama and grow greens year round in a greenhouse, but we want to prepare in case there is another drought, potentially more severe) in the cattle raising Azuero Peninsula of Panama. One year, a lot of livestock had to be slaughtered before their time and meat prices went through the roof. I see that meats can be sous vide in the Instant Pot.
Thank you so much for doing this experiment! Just got my FD and was planning on doing sous vide to most meat before FDing it. Would love to try this with rib eye's. I was thinking pork chops would be perfect with this method also, that way they won't be tough but still juicy. Epicenter Bryan did steak experiments too, but they were overcooked in the end and I just can't eat overcooked steak. Would love to see more of these kinds of videos. Thanks for sharing.
DakotaRose56 ...I’m just worried about the fat going rancid after it’s been in storage. I haven’t tried meat yet but I’m prepping it and cutting off all the fat, I think I’ll stick to top sirloin and 96% hamburger and trimmed pork tenderloin. I would hate to open it up in a few years and find it went bad. 😢
To be really fair, I think you should have thrown the already cooked steak on the grill for just a minute to "revitalize" it. It might have gotten rid of that "line" in the middle. You can't expect that just grilled smoke to be on a freezed dried steak to remain.
I did the same but with 1/2 inch steak, pork chops and chicken breast, 40 pounds of Argentine red shrimp some precooked the rest raw, and many vegetables, red eggs yolk and whites all whipped together, and purchased about $100.00 in a couple Chinese foods turned out very well.
Make a good beef broth or bone broth and freeze dry it. When you rehydrate the steaks add some of the broth powder to the water. It should add natural flavor and a little color to the gray steak.
I'm sure I've mentioned this before... Freeze dried Ice Cream. We used to but it at a military surplus store before ascending Barr trail to the summit of Pikes Peak. Instant energy, but you have to be careful, one little brick is the equivalent of eating a half gallon of ice cream!
Very cool experiment Greg. I honestly would have thought that the raw freeze dried steaks would have been better? Now we know!!! I appreciate you doing this experiment. I need to get one of those freeze dry machines! Cheers brother!
You all probably dont care at all but does anyone know of a tool to log back into an instagram account..? I stupidly forgot the login password. I would appreciate any help you can give me
I have that pump. Every 1 1/2 - 2 years I have to have it rebuilt at over 300 dollars. Harvest Right told me that is about average. Would I get that pump again? Yes! If i had to filter oil my FD would becoma an expensive, heavy book ends
@@SuperAlexuss Fat does not do well in a freeze dryer. The fat will go rancid over time and fat makes a nasty mess in the freeze dryer. But low fat meats can last 25-years according to the Harvest Right site.
Just got my Harvest right , really needed this video. Might I suggest rehydrating with beef stock? Obviously I’m just making an assumption as I have yet to put meat in my machine yet.
Great work! I am shopping for a freeze dryer and this is an encouraging video. Thank you. Are you still using this (or any) freeze dryer? Have you experimented like this with Pork Chops?
Ok. So. I agree with the "ironed flat" elasticity comment. I also agree with no butter sous vide. So. To recreate something that seems to be catching on in the perpper's market and compare, I think you should: 1. Tenderize the heck out of a strip 2. Over-salt a bit in a brine 3. THEN Sous vide (No butter...hm...but maybe with a little teryaki in the bag??) 4. Dice up the steak into comparable (with the store-bought freeze dried products out there) 5. Freeze dry the much smaller, slightly more salted (and tenderized) chunks And then rehydrate for a similar time as, say Augason Farms Deced Beef. And, see if yours (having learned what we have from this video's experment) are better. About the same? Still not quite right? Home made, better than store bought perhaps. I say this because there's often a mention of a slightly denser, chewy texture of the store bought meat chunks. I'm wondering if brining, tenderizing, and your sous vide...ing?... might make it rehydrate to a movie natural/typical texture. Just a thought.
I've found that the food I've freeze dried needs less salt. And I tend to go a little heavy on salt on my meals too. Like pickles. I did a batch & was too salty from the brine so I did another batch that I rinsed off then freeze dried & came out better.
I’m gonna be grilling/smoking soon on an old country pecos and over under smoker and I have a nexgrill 6 burner gas grill and a blackstone griddle. Also I have a traeger lil Tex elite 22. I’m excited to join the community
You have a, at home freeze dryer😮What's the craziest thing you've freeze dried? Such a great experiment. Not sure how you kept up with everything. Thanks for sharing😃
I like no red in my steak.cubed for stews would be worth freeze drying.and gravy patay beef spread for bread.makes a marvelous meal and simple.and a pleasant digestion.
You have my brain turning now.. What if you sous vide the steak with seasoning, butter, mushrooms, and small fingerling or baby potatoes, then freeze dried the whole shebang. Hike in to your favorite back country location in Sequoia or Kings canyon, start the rehydration process on one of the mornings of your hike, and then reheat the potatoes and mushrooms, then quick sear the steak in your little fry pan. Every PCT or JMT hiker around would be jealous!
It most definitely tasted better than it looks! I freeze dry foods for long term storage, but mainly for my backpacking and camping trips. All you need to do is add a little water and it comes back to life. Most of the stuff I freeze dry is already prepared dishes like pasta, stews and chili. I do fruits and veggies to eat as a snack, right out of the bag. Freeze dried bananas are insane! You can also freeze dry things like milk, coffee and eggs. Sealed in mylar bags with an oxygen absorber the shelf life is 25 years.
Ballistic BBQ OK I get if I were to go hiking or a long term pepper solution I see this being a good option... FYI ,the last time I sous vide some steaks I put in two extra, gave them an ice bath then froze them, warmed them up later by sous vide them for 30 minutes and then seared them off and I gotta say they were very good, almost as good as the original ones...
I normally do not use butter. In fact, the steak that I liked best was sous vide cooked without butter. I wanted to see if the addition of butter would help make the dehydrated steak more fatty. Didn't make a difference. Thanks!
I would have have never thought of this. Most likely because I couldn't imagine eating something. As far as natural disasters go, I go with hydroponics and a big ass still. Though, this was a very interesting watch. I am sure I would give it a try if I had the money. Though it would break my heart to do it to steaks.
Interesting experiment Greg. I know nothing about Sous Vide or freeze drying and watching your vid seems a bit too labor intensive depending on your preferred method. I understand trying to freeze dry a steak for preservation purposes down the road, but running that machine for something like 16 hours or more isn't my ballywick. The only thing I do is dry brine my steak with Kosher salt (just sprinkled on) then place it in the fridge uncovered. I leave the steaks to dry brine for 4 to 5 days dabbing any moisture off with a paper towel daily. I then Food Save, label, date and freeze for up to one year. They cook up great but are deceiving as they cook very fast but turn out juicy and tender as long as you cook them to medium rare. Thanks for sharing this interesting comparison Greg. Cheers to ya!
That's an OLD SCHOOL preservation technique. Very cool! Usually I do smaller bits of meat. I also freeze dry veggies and fruit, which is really good, straight out of the bag! The nice thing about freeze drying as a means of storage is 25 year shelf life without refrigeration. I usually do this type of experiment off camera, for my own education. I think I made if way more complicated than it needed to be :). Cheers William!
Everything I have seen says that fat does not age well after freeze drying. The fat is more likely to go rancid and shorten the storage life. Also, it makes a nasty mess in the freeze dryer. I'm going to try sous vide/freeze dried lean jerky next!
So funny I'm watching and I'm thinking - he should have switched those steaks around - he's got them in the wrong pans. Ha - next thing I know - exactly what you're doing. I had to stop and say so. Wil watch the rest now but very curious what your conclusions will be. OK done. So that's good to know your conclusion. I had been wondering about this very topic - whether to even tackle steak and if so whether to cook it. Have never sous-vide anythjng so don't think i will be tackling steak any time soon if that's the process I need to follow for best results. It would have been helpful if you had numbered them. My head was hurting keeping track of which one was which. Thanks for the heads up. Much appreciated.
My big question is that since beef loses it color is. Blood and juices. There will be no sign of juices to check doneness. The meat already has the brown look of freezer burnt steak. How do you tell it is safe to eat and not underdone.
Also...instead of doing the thick chunks...would it be better (would freeze dry overnight) if you had sliced each chunk into say 4 or maybe 8 chunks?...I dont wanna go all the way down to cube size cos then it ain't fun no more...🤣🤣🤣
What if you cold smoked first Somked Sous Vide steak or a cured Sous Vide pork loin? Would you have to sous vide it if it was cured? It would keep the color and should still have good flavor without seasoning. As well what about rehydrating with something other than water. A thin maranade some juice, beer, or maybe whiskey impart some intiresting flavors.
2 things; Why didn't I see this earlier. I've got a vacuum pump, for doing air conditioning work, I'm wondering. Can I build a vacuum chamber that will fit in the freezer? This thing pulls down to 28 inches of mercury. steve
Why do we never see you swallow any? Just curious, because that seems very strange, of the many bites you chewed, that the vid is cut in each of those bites?
Are you ever going to do an Au Cheval style burger? Love your stuff, Nic - Worcester*, UK *yes as in the sauce - up until a month ago I worked a 3 minute walk from the factory....
It's always nice to try some new things. I can appreciate that. But when I look at those results, I'd reall stick to the good, old fashioned way of cooking steak. Anyways, time to recreate one of your awesome burgers!
@@petesahli3967 I agree. My wife and I live in Panama. A few years ago there was a drought where a lot of livestock had to be sacrificed. My idea is sous vide/freeze dried jerkey in case the price of meat goes through the roof or isn't available in the next inevitable drought. What a great barter item!
Do you think it would have lost the color if you would have rehydrated it in a ziplock bag or would it have rehydrated anyway by it being inside a bag instead of sitting in the water??? Just curious!!!
I kept the raw steaks separate during the freeze dry process. The cook steak was with the sous vide steak, which was cooked. Great question.... I wouldn't dehydrate the raw steaks with the cooked steak (that just needed rehydration) simply because it wasn't going to be exposed to any high heat.
@@BallisticBBQ you took the freeze dried raw steaks out of the water and put the freeze dried cooked steaks in the water that you just took the raw steaks out of.... that's not cross contamination???
do you need to practice the same safe food handling with the freeze dried raw steak as you do with regular raw steak? I do not see this addressed in other videos.
Yes you do, what he did with the raw meat and cooked meat switching water like that was a huge no no. But as long as he cooks everything ok.. then it really doesn’t matter I guess.
So interesting how they all are different yet have similar characteristics internally. Pretty awesome experiment brother!
Very informative video. I'm thinking of buying a freeze drier. Last hurricane we were out of power for weeks and got bored eating canned and dry foods. Any one of those steaks, even your least favorite, would have been a godsend! Thank you sir!
Thank you for the great video! The oil-less pumps are really expensive and they mislead you to believe there is no maintenance. Wrong! the seals need to be replaced regularly by the factory at about $250 a pop. The HR premium pump is actually more cost effective and works great. Look up the videos comparing the two types of pumps.
very informative, great information, thank you.. you answered all my questions in this one video... much appreciation !! just a heads up , i think you may have exposed your cooked steak to water that may have been contaminated with the raw steaks...
As an Alaskan who spends an inordinate amount of time in the wilderness, as well as a guy with a keen interest in freeze-drying possibilities,this answered all of my questions. Fantastic job Greg! What a great video.
Loved the video, though it reminds me of how spoiled we are, though I usually only eat steak less than 3 times a month, in a survival situation, these steaks would trade for a box of 50 rounds of 9mm. (worth it)
You are on point jon! Must be a preper to see the value in foods as a bartering chip.
Love the clarity of your comparison! I’m just getting into freeze drying and I can’t wait to see more of your videos!
Definitely not appetising from the visuals, but if the taste is OK, it's something to think about if you need to stockpile food for the unthinkable.
Great experiment Greg. I dig videos like this. I enjoy nerding out over things like this.
Use your instapot or Ninja pressure cooker to rehydrate like magik!
i heard using beetroot juice when rehydrating doesn't effect the taste but impress color dramatically making it more appealing to the eye. love the video. I've been dreaming about a harvest right for years. maybe one day i will get one. Thank you
OK. So if I am understanding the results correctly, the steaks that are cooked before they are freeze dried turned out better. I have a theory.
My theory is when you freeze dry it and remove the moisture, you flatten out the elastic molecules in the raw steaks and then you ultimately end up setting them in that flattened shape (kinda like ironing them shut). They are then like compressed insulation in the attic...which does no good because you can't "fluff it back up." In the same way, the steaks won't hold as much water when you rehydrate (at least like we are used to). That's why the texture and mouth feel didn't seem right.
In contrast, when you cook first, you the molecules lose their elasticity and flexibility. So who you freeze dry, they stay in a more open, non elastic position like a deflated ballon...or grandma's under arms. (Also, I'm sorry you can't unsee mental image now). Because they are freeze dried in that already open, non-elastic position instead of set in a contracted position, there is room for them to rehydrate and hold water presenting a texture and mouth feel in a fashion we are familiar with.
So there it is.
My head hurts...and I need to go call my grandma. ;-) How were the bananas?
That's not a bad theory....I wonder if you were to rehydrate the steaks in jar filled with water and put under a vacuum, if that might help to some degree.....again, theory, but it might help.
Thanks for this upload. We all can learn from this experiment without actually going throughout the process itself. I like that last part about requests of freeze-drying and "keep it serious" remarks. Hope another burger video is on the way.
I'll do a burger next. Thanks!
@@BallisticBBQ basic question but can potentially have huge impact: ever rehydrate with something other than water? Wines, worscheshire, beet juice, fatty beef broths? Homogenized clarified butter and broth mixture?
I just want to say that I appreciate your videos. I watch them daily and I really enjoy your burger videos. I've tried some of your techniques and my grilling skills have increased. My fiance thanks you. Haha
We have a freeze dryer as well. We use it to freeze dry pasta dishes, rice dishes, and our garden. Leftover meals work really really well. Also, we have freeze dried pulled pork, bbq chicken, turkey, ham, etc. etc. It has all turned out fantastic. You are right, thinner cuts do much better. Have been very pleased. Want to see more of this.
Ow my God! I need to cook this recipe in Brazil! Very good! Congrats!!!
Could you use wine, broth, or seasoned waters, juices etc for the re-hydration process for flavor? Interesting experiment, thanks for sharing!
Hey Greg. That was very interesting. Glad someone is going experimental test on this type subject. You know the SHTF people are listening. Good to know. Thanks-Phil
I just purchased the large harvest right freeze drier and the no oil pump have a bit of a lead time before it arrives. Was going to run this same experiment… now I don’t have to. Thanks!
Read a great quote “the distance between order and anarchy is 2 meals”. It will be nice to have a supply of meals ready to go. We tend to cook as if the 3 kids are still living at home
Learn something new everyday. Never seen that done before! I would have thought the sou vide steak would have been the best also. I have never given this a thought until this video haha! Interesting how as it sits out it begins to look more natural. Great video Ballistic BBQ!
Cracks me up how many times you explain the process each steak went through! Love your channel though, looking forward to more burger videos!
Can you freeze dry a raw steak, then marinate it to rehydrate, then cook?
Might have too much flavor and seasoning soaked in the meat but I'd like to see.
Awesome video, thanks! I am going to search your videos, but if do more on the FD steaks, really perfecting what you have got going here so far in terms of thickness and technique, that would be great.
Nice video Greg, the crosscut is interesting but for me it is all about the taste. My request would be to see how brisket looks after freeze drying. I always have a ton of it left over for just me and my family. I am curious if the smokey flavor would hold through after the dehydration process. Thanks again.
As far as long term storage for freeze dried meats like that- won't the fat still go rancid after a while?
Exactly what I want to know!
Hi Greg, I own a large Harvestright FDer, and have been freeze drying for almost a year. During my research I found out that one should never mix raw meats / eggs with cooked foods in the freeze dryer. The freeze dryer will not kill pathogens, and due to the sublimation process that occurs during the freeze drying process you can contaminate the cooked food with salmonella, e.coli, etc. Just an FYI.... Great video otherwise!
@@user-bv1ss5nj9b My wife and I eat Keto so we aren't interested in the carbs either. We can't get excited about what most preppers are storing. We hope to have a Harvest Right in the next three months. So far, thinner cuts of meat (jerkey) is what we we have in mind, storing for a SHTF situation. We live in Panama and grow greens year round in a greenhouse, but we want to prepare in case there is another drought, potentially more severe) in the cattle raising Azuero Peninsula of Panama. One year, a lot of livestock had to be slaughtered before their time and meat prices went through the roof. I see that meats can be sous vide in the Instant Pot.
Thank you so much for doing this experiment! Just got my FD and was planning on doing sous vide to most meat before FDing it. Would love to try this with rib eye's. I was thinking pork chops would be perfect with this method also, that way they won't be tough but still juicy. Epicenter Bryan did steak experiments too, but they were overcooked in the end and I just can't eat overcooked steak. Would love to see more of these kinds of videos. Thanks for sharing.
DakotaRose56 ...I’m just worried about the fat going rancid after it’s been in storage. I haven’t tried meat yet but I’m prepping it and cutting off all the fat, I think I’ll stick to top sirloin and 96% hamburger and trimmed pork tenderloin. I would hate to open it up in a few years and find it went bad. 😢
To be really fair, I think you should have thrown the already cooked steak on the grill for just a minute to "revitalize" it. It might have gotten rid of that "line" in the middle. You can't expect that just grilled smoke to be on a freezed dried steak to remain.
Please make a backpacking food video with your harvest right, would love to see what you eat on the go.
I did the same but with 1/2 inch steak, pork chops and chicken breast, 40 pounds of Argentine red shrimp some precooked the rest raw, and many vegetables, red eggs yolk and whites all whipped together, and purchased about $100.00 in a couple Chinese foods turned out very well.
Make a good beef broth or bone broth and freeze dry it. When you rehydrate the steaks add some of the broth powder to the water. It should add natural flavor and a little color to the gray steak.
I'm sure I've mentioned this before... Freeze dried Ice Cream. We used to but it at a military surplus store before ascending Barr trail to the summit of Pikes Peak. Instant energy, but you have to be careful, one little brick is the equivalent of eating a half gallon of ice cream!
Very interesting video. I can imagine if there were ever a need to have freeze dried steaks you definitely showed something cool. Thanks
Very cool experiment Greg. I honestly would have thought that the raw freeze dried steaks would have been better? Now we know!!! I appreciate you doing this experiment. I need to get one of those freeze dry machines! Cheers brother!
You all probably dont care at all but does anyone know of a tool to log back into an instagram account..?
I stupidly forgot the login password. I would appreciate any help you can give me
@Caspian Eliseo Instablaster =)
Great Experiment. This is definitely a first. I’m a science geek guy this is really cool for me
Glad you enjoyed it!
I have that pump. Every 1 1/2 - 2 years I have to have it rebuilt at over 300 dollars. Harvest Right told me that is about average. Would I get that pump again? Yes! If i had to filter oil my FD would becoma an expensive, heavy book ends
Those look kinda nasty but I'd imagine they would be pretty damn good after living in a bunker for 20 years
Yeah, once you have no power for weeks after a hurricane, any one of those steaks would've been a godsend!
Perspective and time are powerful tools for sure eh!? :D
From what I've heard, meat lasts around 2-3 years when freez dried. Fat eventually gets rancid.
@@SuperAlexuss Fat does not do well in a freeze dryer. The fat will go rancid over time and fat makes a nasty mess in the freeze dryer. But low fat meats can last 25-years according to the Harvest Right site.
Just got my Harvest right , really needed this video. Might I suggest rehydrating with beef stock? Obviously I’m just making an assumption as I have yet to put meat in my machine yet.
Great work! I am shopping for a freeze dryer and this is an encouraging video. Thank you. Are you still using this (or any) freeze dryer? Have you experimented like this with Pork Chops?
Ok. So. I agree with the "ironed flat" elasticity comment. I also agree with no butter sous vide. So. To recreate something that seems to be catching on in the perpper's market and compare, I think you should:
1. Tenderize the heck out of a strip
2. Over-salt a bit in a brine
3. THEN Sous vide (No butter...hm...but maybe with a little teryaki in the bag??)
4. Dice up the steak into comparable (with the store-bought freeze dried products out there)
5. Freeze dry the much smaller, slightly more salted (and tenderized) chunks
And then rehydrate for a similar time as, say Augason Farms Deced Beef. And, see if yours (having learned what we have from this video's experment) are better. About the same? Still not quite right?
Home made, better than store bought perhaps. I say this because there's often a mention of a slightly denser, chewy texture of the store bought meat chunks. I'm wondering if brining, tenderizing, and your sous vide...ing?... might make it rehydrate to a movie natural/typical texture.
Just a thought.
I've found that the food I've freeze dried needs less salt. And I tend to go a little heavy on salt on my meals too. Like pickles. I did a batch & was too salty from the brine so I did another batch that I rinsed off then freeze dried & came out better.
I’m gonna be grilling/smoking soon on an old country pecos and over under smoker and I have a nexgrill 6 burner gas grill and a blackstone griddle. Also I have a traeger lil Tex elite 22. I’m excited to join the community
You have a, at home freeze dryer😮What's the craziest thing you've freeze dried? Such a great experiment. Not sure how you kept up with everything. Thanks for sharing😃
This was great! Thank you so much for doing this.
I was hoping you would've tried eating it while it was freeze dried, I was wondering if it would have that crumbling sort of dried ice cream texture
I like no red in my steak.cubed for stews would be worth freeze drying.and gravy patay beef spread for bread.makes a marvelous meal and simple.and a pleasant digestion.
You have my brain turning now.. What if you sous vide the steak with seasoning, butter, mushrooms, and small fingerling or baby potatoes, then freeze dried the whole shebang. Hike in to your favorite back country location in Sequoia or Kings canyon, start the rehydration process on one of the mornings of your hike, and then reheat the potatoes and mushrooms, then quick sear the steak in your little fry pan. Every PCT or JMT hiker around would be jealous!
Really enjoy your videos thank you and keep them coming all the way from Sydney Australia ✌️
Off-roading and backpacking! Right on man!
you ever marinate your meat in cough drops or cough syrup, comes out insane!!! so good, berry steak
34thncrenshaw WTF
Great science experiment, Greg. I appreciate the research! Oh, and Jeepin'? '15 Wrangler Unlimited checking in here!
Thanks for the video, I definitely believe that they taste better than they look.....the question is why would you do tbis?
It most definitely tasted better than it looks! I freeze dry foods for long term storage, but mainly for my backpacking and camping trips. All you need to do is add a little water and it comes back to life. Most of the stuff I freeze dry is already prepared dishes like pasta, stews and chili. I do fruits and veggies to eat as a snack, right out of the bag. Freeze dried bananas are insane! You can also freeze dry things like milk, coffee and eggs. Sealed in mylar bags with an oxygen absorber the shelf life is 25 years.
Ballistic BBQ OK I get if I were to go hiking or a long term pepper solution I see this being a good option... FYI ,the last time I sous vide some steaks I put in two extra, gave them an ice bath then froze them, warmed them up later by sous vide them for 30 minutes and then seared them off and I gotta say they were very good, almost as good as the original ones...
...Hoping for a few more freeze-dry posts!
Purchased
Because you'll get tired of eating beans and rice in a shtf situation lol
Try no butter sous vide like the sous vide everything guys.
Ps that looked a little strange
Much love from Italy, keep killing it dude.
I normally do not use butter. In fact, the steak that I liked best was sous vide cooked without butter. I wanted to see if the addition of butter would help make the dehydrated steak more fatty. Didn't make a difference. Thanks!
You have to test the waters to learn. Very interesting.
I would have have never thought of this. Most likely because I couldn't imagine eating something. As far as natural disasters go, I go with hydroponics and a big ass still. Though, this was a very interesting watch. I am sure I would give it a try if I had the money. Though it would break my heart to do it to steaks.
This is another fantastic video. Keep up the great videos Greg. Cheers!
Interesting experiment Greg. I know nothing about Sous Vide or freeze drying and watching your vid seems a bit too labor intensive depending on your preferred method. I understand trying to freeze dry a steak for preservation purposes down the road, but running that machine for something like 16 hours or more isn't my ballywick. The only thing I do is dry brine my steak with Kosher salt (just sprinkled on) then place it in the fridge uncovered. I leave the steaks to dry brine for 4 to 5 days dabbing any moisture off with a paper towel daily. I then Food Save, label, date and freeze for up to one year. They cook up great but are deceiving as they cook very fast but turn out juicy and tender as long as you cook them to medium rare. Thanks for sharing this interesting comparison Greg. Cheers to ya!
That's an OLD SCHOOL preservation technique. Very cool! Usually I do smaller bits of meat. I also freeze dry veggies and fruit, which is really good, straight out of the bag! The nice thing about freeze drying as a means of storage is 25 year shelf life without refrigeration. I usually do this type of experiment off camera, for my own education. I think I made if way more complicated than it needed to be :). Cheers William!
Greg, great job brother! You've come along way!
I worry about the fat content on those edges for a longer term storage solution. Thoughts?
Everything I have seen says that fat does not age well after freeze drying. The fat is more likely to go rancid and shorten the storage life. Also, it makes a nasty mess in the freeze dryer. I'm going to try sous vide/freeze dried lean jerky next!
So funny I'm watching and I'm thinking - he should have switched those steaks around - he's got them in the wrong pans. Ha - next thing I know - exactly what you're doing. I had to stop and say so. Wil watch the rest now but very curious what your conclusions will be.
OK done. So that's good to know your conclusion. I had been wondering about this very topic - whether to even tackle steak and if so whether to cook it. Have never sous-vide anythjng so don't think i will be tackling steak any time soon if that's the process I need to follow for best results.
It would have been helpful if you had numbered them. My head was hurting keeping track of which one was which.
Thanks for the heads up. Much appreciated.
I do love a good science experiment. Good job Greg. How do you like that freeze drier?
could you put seasoning in the rehydrating water to add flavor?
My big question is that since beef loses it color is. Blood and juices. There will be no sign of juices to check doneness. The meat already has the brown look of freezer burnt steak. How do you tell it is safe to eat and not underdone.
I'm wondering they are so thick and difficult to rehydrate evenly. Would rehydration via a pressure pot have more success?
Also...instead of doing the thick chunks...would it be better (would freeze dry overnight) if you had sliced each chunk into say 4 or maybe 8 chunks?...I dont wanna go all the way down to cube size cos then it ain't fun no more...🤣🤣🤣
You're right down the way from me. Love the videos.
Incredibly interesting video. God bless you sir!! 👍👍
This was a fantastic comparison video, thank you!
can you freeze dry your beer to go with that steak ?
Very interesting experiment. Thank you very much!
The color wouldn't bother me when knowing freeze dried was involved.tast and any after affects would be my calibration on this.
When you say suvyed what is that? I'm new at this and would definitely like to give it a try using what you think is the best method,
What if you cold smoked first Somked Sous Vide steak or a cured Sous Vide pork loin? Would you have to sous vide it if it was cured? It would keep the color and should still have good flavor without seasoning. As well what about rehydrating with something other than water. A thin maranade some juice, beer, or maybe whiskey impart some intiresting flavors.
VERY helpful!! Thanks so much for doing this!
2 things;
Why didn't I see this earlier.
I've got a vacuum pump, for
doing air conditioning work,
I'm wondering. Can I build a
vacuum chamber that will fit
in the freezer? This thing
pulls down to 28 inches of
mercury.
steve
Have you tried eating freeze dried cooked steak without rehydration? If so, what was it like? Is it crunchy? Thanks!
great experiment!
Thank you!
Is there a trick that you know of of putting the color back into the steak to where it doesn’t look so gray?
Why do we never see you swallow any? Just curious, because that seems very strange, of the many bites you chewed, that the vid is cut in each of those bites?
Can you rehidrate with red food coloring ? Just saying I know it's not necessary but I just want to see how would the steaks look like
Did you trim off the fat before freeze drying? Thanks!
Have you tried freeze drying ground beef, and forming it into a patty after rehydration?
You should try freeze dried different kinds of fish see what happened Love the videos
More freeze dried videos, please?
best regards,
Matt
yes I loved this video
LOVE the channel!!! I've always wanted to make el pastor if you get the chance!!
I'm wondering what effect freeze drying would have on the flavor of dry aged beef. Could it get even better?
Have you freeze dried chicken before?
Yes. Its freeze dries really good!
Keep up the content 👌🏻🔥 great videos like always
Are you ever going to do an Au Cheval style burger?
Love your stuff,
Nic - Worcester*, UK
*yes as in the sauce - up until a month ago I worked a 3 minute walk from the factory....
It's always nice to try some new things. I can appreciate that.
But when I look at those results, I'd reall stick to the good, old fashioned way of cooking steak.
Anyways, time to recreate one of your awesome burgers!
It's not meant for every day cooking! It's for long term,like if there is a grid down thing for years, then it would be gold!!
@@petesahli3967 I agree. My wife and I live in Panama. A few years ago there was a drought where a lot of livestock had to be sacrificed. My idea is sous vide/freeze dried jerkey in case the price of meat goes through the roof or isn't available in the next inevitable drought. What a great barter item!
Do you think it would have lost the color if you would have rehydrated it in a ziplock bag or would it have rehydrated anyway by it being inside a bag instead of sitting in the water??? Just curious!!!
The trick is to use the least amount of water possible in the rehydration process so that everything is absorbed.
Nice test dude!
Great experiment! Thank you for a well thought out video. (New sub for this!)
How loud is this thing ? Will my townhouse neighbors hear it? Dont wanna disturb anyone. Someone said it's loud as a vacuum cleaner.
They sell a model with an upgraded pump that is compared to a dishwasher in loudness; that should be tolerable
Is it safe to have the cooked steak with the raw steak? Or doesn't it matter because you cook the cooked steak again?
I kept the raw steaks separate during the freeze dry process. The cook steak was with the sous vide steak, which was cooked. Great question.... I wouldn't dehydrate the raw steaks with the cooked steak (that just needed rehydration) simply because it wasn't going to be exposed to any high heat.
Oh I see, that makes sense :-) great video as always.
@@BallisticBBQ you took the freeze dried raw steaks out of the water and put the freeze dried cooked steaks in the water that you just took the raw steaks out of.... that's not cross contamination???
MO here! Nice video
Awesome video Greg great comparison which one was meat glue though..
They all look pretty convincing😉
CHEERS BUD
LOL! I still have a bag of meat glue!
Ballistic BBQ Despicable stuff!
Great job!
Thank you!
do you need to practice the same safe food handling with the freeze dried raw steak as you do with regular raw steak? I do not see this addressed in other videos.
Yes you do, what he did with the raw meat and cooked meat switching water like that was a huge no no.
But as long as he cooks everything ok.. then it really doesn’t matter I guess.
@5:00 Would the steam option on the InstantPot work?
Is this machine small, med, or large?